Month: December 2022

Yang, Yurong published the artcileEffects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine, Related Products of alcohols-buliding-blocks, the main research area is proteins indica waxy formation volatiles sweet rice wine.

The proteins in the raw materials affect the formation of flavor during fermentation Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β-phenylethyl alc., 2,4-dimethyl-benzaldehyde and Et hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcs., but higher alcs. are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β-phenylethyl alc. and its acetate, and the content of β-phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavor of sweet rice wine, and the flavor quality of sweet rice wine can be enhanced by increasing the prolamin content.

International Journal of Food Science and Technology published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tan, Sih Min published the artcileTargeting methylglyoxal in diabetic kidney disease using the mitochondria-targeted compound mitoGamide, Formula: C4H6O5, the main research area is targeting methylglyoxal diabetic kidney disease mitochondria targeted compound mitoGamide; MitoGamide; diabetes; dicarbonyl; kidney; methylglyoxal; mitochondria; sugar-derived products.

Diabetic kidney disease (DKD) remains the number one cause of end-stage renal disease in the western world. In exptl. diabetes, mitochondrial dysfunction in the kidney precedes the development of DKD. Reactive 1,2-dicarbonyl compounds, such as methylglyoxal, are generated from sugars both endogenously during diabetes and exogenously during food processing. Methylglyoxal is thought to impair the mitochondrial function and may contribute to the pathogenesis of DKD. Here, we sought to target methylglyoxal within the mitochondria using MitoGamide, a mitochondriatargeted dicarbonyl scavenger, in an exptl. model of diabetes. Male 6-wk-old heterozygous Akita mice (C57BL/6-Ins2-Akita/J) or wildtype littermates were randomized to receive MitoGamide (10 mg/kg/day) or a vehicle by oral gavage for 16 wk. MitoGamide did not alter the blood glucose control or body composition Akita mice exhibited hallmarks of DKD including albuminuria, hyperfiltration, glomerulosclerosis, and renal fibrosis, however, after 16 wk of treatment, MitoGamide did not substantially improve the renal phenotype. Complex-I-linked mitochondrial respiration was increased in the kidney of Akita mice which was unaffected by MitoGamide. Exploratory studies using transcriptomics identified that MitoGamide induced changes to olfactory signaling, immune system, respiratory electron transport, and post-translational protein modification pathways. These findings indicate that targeting methylglyoxal within the mitochondria using MitoGamide is not a valid therapeutic approach for DKD and that other mitochondrial targets or processes upstream should be the focus of therapy.

Nutrients published new progress about Albumins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Formula: C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

de Ovalle, Stefani published the artcileInfluence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines, COA of Formula: C4H10OS, the main research area is beta glucosidase yeast aroma Muscat Tannat wine; Aroma enhancement; Beta-glucosidases; Glycosides; Muscat; Tannat wine.

It is now well established that β-glucosidases (BGLs) from non-Saccharomyces yeasts are key enzymes that hydrolyze grape-derived aroma precursors enhancing the flavor of wines. This work reports on the specificity for wine glycosides and the impact on wine aroma, of three native yeast β-glucosidases. Volatile compounds were analyzed by gas-chromatog. and mass spectroscopy (GC-MS) and wine aroma was studied by sensory anal. Issatchenkia terricola β-glucosidase stood out from the other β-glucosidases studied. The I. terricola BGL showed remarkable specificity for norisoprenoid aglycons such as: 3-oxo-7, 8-dihydro-alpha-ionol, 3-oxo-α-ionol, vomifoliol. This different specificity was perceived in the sensory tests. The judges described pleasant fruity, sweet, honey and raisin notes in both Tannat and Muscat wines treated with I. terricola BGL. These results are particularly remarkable for Tannat wines, since there are few reports concerning the application of β-glucosidases to enhance its aroma of Tannat, and none with BGLs from native yeasts.

Food Chemistry published new progress about Aglycons Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, COA of Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Reshef, Noam published the artcileGrape berry position affects the diurnal dynamics of its metabolic profile, Synthetic Route of 97-67-6, the main research area is Vitis sucrose carbon amino acid polyamine phenylpropanoid alc; circadian cycle; diurnal metabolism; fruit metabolic profiling; fruit microclimate; fruit sunlight exposure; source/sink translocation.

Solar irradiance and air temperature are characterized by dramatic circadian fluctuations and are known to significantly modulate fruit composition To date, it remains unclear whether the abrupt, yet predictive, diurnal changes in radiation and temperature prompt direct metabolic turn-over in the fruit. We assessed the role of fruit insolation, air temperature, and source-tissue CO2 assimilation in the diurnal compositional changes in ripening grape berries. This was performed by comparing the diurnal changes in metabolite profiles of berries positioned such that they experienced (a) contrasting diurnal solar irradiance patterns, and (b) similar irradiance but contrasting diurnal CO2 assimilation patterns of adjacent leaves. Grape carbon levels increased during the morning and decreased thereafter. Sucrose levels decreased throughout the day and were correlated with air temperature, but not with the diurnal pattern of leaf CO2 assimilation. Tight correlation between sucrose and glucose-6-phosphate indicated the involvement of photorespiration/glycolysis in sucrose depletion. Amino acids, polyamines, and phenylpropanoids fluctuated diurnally, and were highly responsive to the diurnal insolation pattern of the fruit. Our results fill the knowledge gap regarding the circadian pattern of source-sink assimilate-translocation in grapevine. In addition, they suggest that short-term direct solar exposure of the fruit impacts both its diurnal and nocturnal metabolism

Plant, Cell & Environment published new progress about Aglycons Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Hu published the artcileEffects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is spontaneous fermentation microbial succession volatile compound Petit Verdot wine.

Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession during the wine fermentation were monitored by HS-SPME-GC-MS and HTS. The results showed that SF resulted wines with more aromatic and regional characteristics because of significantly higher content and varieties of higher alcs., acetate esters and C6 compounds, thus highlighting the ′floral′ and ′fruity′ characteristics of Petit Verdot wine. The PCA and OPLS-DA showed that there were significant differences in aromas and microorganisms under SF, and IF, while correlations between them were established by OPLS and Spearman (VIP >1, P < 0.05). Among them, four unique core bacteria in SF were pos. correlated (P < 0.05) with four important higher alcs. and most of the esters. Non-Saccharomyces in SF were pos. correlated (P < 0.01) with C6 compounds Therefore, SF had a potential application prospect for improving wine flavor and provided a reference for further understanding the role of microorganisms in the formation of aroma compounds LWT--Food Science and Technology published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Escribano-Viana, Rocio published the artcileSelection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja, Product Details of C4H10OS, the main research area is Rioja nonSaccharomyces yeast mixed inoculum.

The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from the D.O.Ca. Rioja for use in winemaking. Strains included in the study belonged to Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii, Williopsis pratensis, Debaryomyces hansenii, Pichia kluyveri, Sporidiobolus salmonicolor, Candida spp., Cryptococcus spp. and two mixed inocula of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. In the first stage of the process, SO2 resistance and presence of enzymic activities related to wine aroma and wine color and fining (esterase, esterase-lipase, lipase, leucine arylamidase, valine arylamidase, cystine arylamidase, β-glucosidase, pectinase, cellulose, xylanase and glucanase) were studied. In the later stages, selection criteria such as fermentative behavior, aroma compound production or influence on phenolic compounds were studied in laboratory scale vinifications. Taking into account the results obtained in the different stages of the process, a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio was finally selected. This inoculum stood out for its high implantation capacity, the production of compounds of interest such as glycerol and lactic acid and the consequent modulation of wine acidity. Given these characteristics, the selected inoculum is suitable for the production of quality wines.

Fermentation published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Sanchez, Ramon published the artcileVolatile composition and sensory properties of wines from vineyards affected by iron chlorosis, Synthetic Route of 505-10-2, the main research area is iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress; Aroma; Nutritional stress; Tempranillo; Vitis vinifera.

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.

Food Chemistry published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Capone, D. L. published the artcileInfluence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine, Application In Synthesis of 505-10-2, the main research area is Vitis leaf rachis peduncle fermentation flavor volatile composition.

The presence of matter other than grapes (MOG) is common in the winemaking process when sorting equipment is not utilized. Exptl. wines were made to examine the effect of MOG on the sensory profile and chem. composition of wine. A Shiraz wine made without MOG was compared to fermentations with grape leaves, grape stalks (rachis) and peduncles (the stalk connecting the bunch to the vine) added at amounts at or slightly above those found in a com. harvest bin. Fifty-one volatile aroma compounds were quantified in the wines, and sensory descriptive anal. was applied. The wine made with leaves added was rated by the sensory panel similar to the Control and was significantly higher only in pos. aromas such as ′confectionery′ and ′red fruit′ likely due to a higher concentration of hexanol and (Z)-3-hexen-1-ol. The addition of peduncles slightly enhanced ′green′ aroma and flavor. The rachis treatment was high in ′green capsicum/green stalks′ attributes, as well as astringency, and was high in methoxypyrazines. The inclusion of different types of MOG during fermentation can alter the sensory profile and chem. composition of Shiraz wines in varying ways, including extraction of methoxypyrazines from the rachis, resulting in notable ′green′ attributes. The inclusion of MOG is unavoidable in common winemaking practices, especially with the use of mech. harvesting. Determining the influence of MOG on the volatile composition of the finished wine is an important step in manipulating wine style.

Australian Journal of Grape and Wine Research published new progress about Acetates Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Krieg, Sara-Cathrin published the artcileStereoselective Synthesis of 2-Oxyenamides, Computed Properties of 22483-09-6, the main research area is acylated oxyenamide diastereoselective preparation DFT; acyl chloride aminoacetaldehyde dimethyl acetal acylation; sulfonylated oxyenamide diastereoselective preparation DFT; sulfonyl chloride aminoacetaldehyde dimethyl acetal sulfonylation.

An improved route for highly stereoselective synthesis of (Z)-2-oxyenamides I [R = cyclohexyl, 2-furyl, 4-BrC6H4, etc.; R1 = Me, 2-thienyl, 4-MeOC6H4, etc.] was reported. The desired products could be accessed in only three steps from aminoacetaldehyde di-Me acetal as common, readily available building block in a highly modular fashion. The improved procedure had been applied to synthesis of various acylated and sufonylated oxyenamides. Mechanistic and theor. studies provided a conclusive rationale for observed stereoselectivities.

European Journal of Organic Chemistry published new progress about Acetals Role: RCT (Reactant), RACT (Reactant or Reagent) (aminoacetaldehyde). 22483-09-6 belongs to class alcohols-buliding-blocks, name is 2,2-Dimethoxyethanamine, and the molecular formula is C4H11NO2, Computed Properties of 22483-09-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Alfonzo, Antonio published the artcileEffects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines, Application In Synthesis of 505-10-2, the main research area is Saccharomyces wine aroma glutathione; Alcoholic fermentation; Catarratto grape variety; Glutathione; Saccharomyces cerevisiae; Volatile organic compounds (VOC’s); Wine aroma.

Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenol. strain (GR1) and one isolated from honey byproducts (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc (SS), Stimula Chardonnay (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar (GIY)] ensuing in ten treatments (T1-T10). Microbiol. and chem. parameters demonstrated the aptitude of strain SPF52 to successfully conduct alc. fermentation During fermentation, the Saccharomyces yeast populations ranged from 7 to 8 logarithmic CFU/mL. All wines had a final ethanol content ranging between 12.91 and 13.85% (volume/volume). The dominance of the two starter strains over native yeast populations was higher than 97% as estimated by interdelta anal. The addition of nutrients SS or SC increased the aromatic complexity of the wines as reflected by volatile organic compounds (VOCs) composition and sensory profiles. In particular, 32 VOCs were identified; alcs. (62.46-81.1%), thiols (0.27-0.87%), ethers (0.09-0.16%), aldehydes (0-1.21%), ketones (0-2.28%), carboxylic acids (4.21-12.32%), esters (0-10.85%), lactones (0.9-1.49%) and other compounds (0.77-6.9%). Sensory anal. demonstrated a significant impact on wine aroma in relation to yeast starter strain used, the type of nutrition (SS, SC or classic nutrition) and the presence/absence of GIY. The wines produced with GR1 yeast strain and SS (T2), SPF52 with SC (T9) both in presence of GIY showed higher overall quality. Trials T2 and T9 showed the highest scores for 13 and 18 attributes, resp. The different nutrition, addition of GIY and the yeast starter strains diversified and enhanced sensory expression of Catarratto wines.

International Journal of Food Microbiology published new progress about 26S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts